The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Chocolate Crumb Cake Crumbl Cookie Copycat
Chocolate Crumb Cake Crumbl Cookie Copycat
{Serving suggestion only*}
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Experience the decadence of Crumbl's famous Chocolate Crumb Cake Cookies in your own kitchen with this spot-on copycat recipe! These indulgent cookies feature a soft, chocolate-kissed cookie base with warm cinnamon swirls throughout, topped with silky milk chocolate ganache and crunchy chocolate streusel crumbs. The combination of textures and flavors creates a dessert that's reminiscent of both chocolate cake and cinnamon rolls, perfect for satisfying serious sweet cravings. - Claude
No Jump Zone
Ingredients
Streusel:
1/3 cup (40g) all-purpose flour
2 Tbsp plus 1 1/2 tsp granulated sugar
1 Tbsp plus 1 1/2 tsp unsweetened cocoa powder
1/4 tsp kosher salt
2 Tbsp unsalted butter, melted
Ganache:
6 oz (170g) milk chocolate, finely chopped
1/2 cup heavy cream
Cookie Dough:
3 cups (360g) all-purpose flour
1 tsp unsweetened cocoa powder
1 1/2 tsp cream of tartar

(continued in the next column ↗️)

1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg plus 1 large egg yolk, room temperature
1/2 tsp pure vanilla extract
Cinnamon Swirl:
1/2 cup (110g) packed light brown sugar
4 Tbsp unsalted butter, room temperature
2 tsp ground cinnamon
1/4 tsp kosher salt
Directions
For the Streusel:
Preheat oven to 325°F (165°C).
In a small bowl, whisk flour, granulated sugar, cocoa powder, and salt.
Pour butter over flour mixture and mix with a fork or your fingers to make crumbles.
Spread mixture on a parchment-lined baking sheet.
Bake streusel, stirring every 5 minutes to prevent burning, until firm and a milk chocolate shade of brown, about 15 minutes.
Let cool.
For the Ganache:
Place chocolate in a medium heatproof bowl.
In a small saucepan over medium heat, heat cream just until it starts steaming—do not let it boil.
Pour hot cream over chocolate and let sit 10 minutes.
Stir until melted, smooth, and a creamy consistency is reached.
Let cool.
For the Cookie Dough:
In a medium bowl, whisk flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt.
In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until light and fluffy.
Add egg, egg yolk, and vanilla and mix until incorporated.
Add dry ingredients and beat on medium-low speed until no flour remains.
For the Cinnamon Swirl:
In a small bowl, mix brown sugar, butter, cinnamon, and salt to form a paste.
Dollop over dough and stir in with a rubber spatula to create streaks.
Be sure not to overmix so the streaks remain while baking.
Portion dough into 10 pieces (about 3.5 oz each).
Roll into balls with your hands.
Arrange between 2 parchment-lined baking sheets.
Refrigerate until cold, about 1 hour.
Preheat oven to 350°F (175°C).
Bake cookies until edges are set, about 15 minutes.
Let cool 20 to 30 minutes.
Spread ganache over cookies.
Sprinkle with streusel.
Servings\Yield
Makes 10 large cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 520; Total Fat: 29g (Saturated Fat: 18g); Cholesterol: 95mg; Sodium: 290mg; Total Carbohydrates: 63g (Dietary Fiber: 2g, Sugars: 38g); Protein: 6g; Calories from Fat: 261 (50%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... The streusel can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The ganache can be prepared up to 5 days in advance and refrigerated in an airtight container.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chocolate, cookies, crumb cake, cinnamon, ganache, copycat
🗂️ Categories: 🍨 Desserts, 🍪 Cookies & Bars, 🍭 Sweet Stuff
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Chocolate Crumb Cake Crumbl Cookie Copycat was added on May 19, 2025 and last updated on May 19, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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